Meatball Soup (Albóndigas)

In a pot, over medium heat: bring water and chicken broth to a boil.
While the liquids come to a boil, mix ground turkey, mint, garlic, pepper, and chopped tomato.
Roll the mixture into little balls, about 1-1½ inch diameter.
Once the liquids are boiling, add meatballs and cilantro. Lower heat and cook covered for about 10 minutes.
When meatballs rise to the top, add potatoes, celery, and carrots. Continue to cook covered.
Once the vegetables are soft, add the zucchini and let it cook for 10 more minutes or until zucchini is tender.

Use a meat of your choice (i.e. ground beef, pork or chicken).
You can also add spinach:
After turning heat off, add spinach, cover, let sit for 2 minutes and serve.
For added flavor: add lemon juice, chopped chile pepper or chopped onion to individual portions.

Serving size:

1½

cups

Total calories:

203

Total fat:

10 g

Saturated fat:

3 g

Carbohydrates:

5 g

Protein:

18 g

Fiber:

2 g

Sodium:

348 mg

Attribution

Publication: